Nordic kale with goat feta and pomegranate

Author Notes

A recipe designed to compliment the heavy winter dishes. A supplement to main courses or a healthy lunch alternative

A recipe designed to compliment the heavy winter dishes. A supplement to main courses or a healthy lunch alternative

A recipe designed to compliment the heavy winter dishes. A supplement to main courses or a healthy lunch alternative. —Bodil Parsons

Serves
4 people

Ingredients

200 grams
ribbed green kale

1
Hokkaido pumpkin

2
avocados

30 grams
baked almonds

50 grams
goat feta

2
cinnamon sticks

1
red chili

1 piece
garlic

0,5
juice of orange

0,25
juice of lemon

1 tablespoon
dijon mustard

canola oil

0,5
pomegranate

In This Recipe

Directions

First, turn on your oven to 150 degrees .
Bake the almonds one hour.
Split the pumpkin, remove seeds and cut into bite-sized cubes.
Put pumpkin on a baking tray with baking paper , turn the pieces with oil, chili , a few cinnamon sticks and salt.
Bake at 220 ° C for approx . 8 min.
Free the kale for the stalk and rib into small florets. Wash and dry thoroughly.
Start of dressing. Mix orange, lemon, minced garlic , salt and pepper. Add
canola oil until the dressing gets a suitable consistency . The dressing should be well flavored and provide enough acidity atocontrast the ingredients in the salad.
Mix kale with dressing and set aside .
When the pumpkin is cool , you cut the avocado into large cubes. Remove the pomegranate seeds from the fruit.
Mix all ingredients and remember to keep a little feta and pomegranate back to garnish on top.